Grass-Fed Beef Coulotte with Pepper & Tomato Sauce

Grass-Fed Beef Coulotte with Pepper & Tomato Sauce

Makes 4-6 Servings

WINE PAIRING

Left Bank Bordeaux

The coulotte (aka rump cap, sirloin cap, picanha) is a cut renowned in Brazilian cooking for its combination of bold flavor and a rich fat cap. It’s often roasted with the fat cap up, or skewered into a “U” shape (as in this recipe) with the cap side out. This way the cap bastes the meat as the fat melts.